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One-Skillet Chorizo & Fire-Roasted Tomato Shakshuka

One-Skillet Chorizo & Fire-Roasted Tomato Shakshuka

This vibrant one-skillet breakfast brings big, bold morning flavor with zero morning stress. Spiced Mexican chorizo melts into sweet poblanos and fire-roasted tomatoes to create the ultimate savory poaching sauce for dippy eggs. Finished with salty cotija, creamy avocado, and warm tortillas, it is effortless enough for a Tuesday morning and impressive enough for weekend brunch.

Elena Reyes
Elena Reyes
Prep: 5 minutes
Cook: 15 minutes
4
easy
breakfastdinner
one-skilletchorizoquick-breakfasthigh-protein

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Timeline

20 minutes
0m5m10m15m20m
Brown Chorizo
5m
Chop Aromatics
4m
Sauté Aromatics
4m
Simmer Sauce
4m
Poach Eggs
5m
Garnish and Serve
2m

Ingredients

  • 1 tsp olive oil(just enough to coat the pan)
  • 8 oz fresh Mexican chorizo(raw pork chorizo, casings removed)
  • 1 medium yellow onion(finely diced)
  • 1 small poblano pepper(stemmed, seeded, and finely diced)
  • 3 cloves garlic(minced)
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano(preferably Mexican oregano)
  • 1 can canned crushed fire-roasted tomatoes(14.5-oz can)
  • 1/2 cup canned black beans(rinsed and drained)
  • 1/2 tsp kosher salt(adjust to taste)
  • 1/4 tsp black pepper(freshly cracked)
  • 4 large eggs
  • 1/3 cup cotija cheese(crumbled (feta works too))
  • 1 avocado(pitted and sliced)
  • 2 tbsp fresh cilantro(roughly chopped)
  • 4 corn tortillas(warmed, for serving)

Instructions

  1. 1

    Set a 10- or 12-inch heavy skillet over medium heat and add 1 tsp olive oil along with 8 oz fresh Mexican chorizo. Break up the sausage into bite-sized crumbles with a wooden spoon as it cooks for about 5 minutes, until deeply browned and that gorgeous paprika-spiced oil renders into the bottom of the pan.

    5 min

    Tip: Make sure you grab raw Mexican chorizo rather than cured Spanish chorizo here—we want those rich, seasoned drippings to build our sauce.

  2. 2

    While the chorizo is sizzling in the pan, quickly dice 1 medium yellow onion, core and dice 1 small poblano pepper, and mince 3 cloves garlic on your cutting board.

    4 min

    Tip: No need for picture-perfect knife cuts; rustic, small dice melts nicely into the skillet.

  3. 3

    Stir the diced 1 medium yellow onion and diced 1 small poblano pepper directly into the skillet with the chorizo and rendered fat. Sauté for about 3 minutes until tender-crisp, then toss in the minced 3 cloves garlic, 1/2 tsp ground cumin, and 1/2 tsp dried oregano, stirring constantly for 1 minute until deeply fragrant.

    4 min

    Tip: Cooking the garlic and dried herbs directly in the warm fat blooms their flavor dramatically in under a minute.

  4. 4

    Pour in 1 can canned crushed fire-roasted tomatoes and 1/2 cup canned black beans, then stir in 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring the sauce to a lively simmer, scraping up any sticky browned bits from the pan bottom, and cook for 4 minutes until thick and glossy.

    4 min

    Tip: Fire-roasted tomatoes give you hours of smoky, simmered flavor in literally four minutes.

  5. 5

    Use the back of a large spoon to press 4 shallow wells into the simmering sauce. Crack 4 large eggs gently, slipping one whole egg into each indentation. Cover the skillet tightly with a lid, turn the heat down to medium-low, and let steam for 4 to 5 minutes, until the whites are fully opaque and set while the yolks are still soft and dippy.

    5 min

    Tip: No matching skillet lid? Just pop a flat baking sheet right over the top of the pan to trap the steam.

  6. 6

    Pull the skillet off the heat. Scatter 1/3 cup cotija cheese and 2 tbsp fresh cilantro over the top, nestle the sliced 1 avocado along the rim, and carry the whole pan straight to the table with 4 corn tortillas for scooping.

    2 min

    Tip: Cotija provides that essential salty bite against rich yolks, but sharp feta or shredded Monterey Jack work wonderfully in a pinch.

Chef's Notes

This is my favorite bridge between a lazy Sunday brunch and a chaotic Tuesday dinner. Mexican chorizo provides so much built-in flavor from chiles, garlic, and vinegar that you don't need a pantry full of spices to get a deeply complex tomato sauce. Keep an eye on your eggs toward the four-minute mark: gently shake the skillet, and as soon as the whites stop sloshing, pull it off the burner immediately so the residual heat doesn't overcook your liquid-gold yolks!

Frequently Asked Questions

How long does One-Skillet Chorizo & Fire-Roasted Tomato Shakshuka take to make?

One-Skillet Chorizo & Fire-Roasted Tomato Shakshuka takes about 20 minutes total. That includes 5 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for One-Skillet Chorizo & Fire-Roasted Tomato Shakshuka?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for One-Skillet Chorizo & Fire-Roasted Tomato Shakshuka?

The main ingredients are: olive oil, fresh Mexican chorizo, yellow onion, poblano pepper, garlic, ground cumin, dried oregano, canned crushed fire-roasted tomatoes, canned black beans, kosher salt, black pepper, large eggs, cotija cheese, avocado, fresh cilantro, corn tortillas.

What type of meal is One-Skillet Chorizo & Fire-Roasted Tomato Shakshuka?

One-Skillet Chorizo & Fire-Roasted Tomato Shakshuka is categorized as: breakfast, dinner.